1 tablespoon rice vinegar
cayenne pepper, to taste
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon orange juice
salt and pepper, to taste
fresh thyme, to taste
1/2 papaya
12 shrimp, 16-20 count, peeled and deveined
6 sheets phyllo dough
melted butter as needed
Servings: 24
1. To make the marinade, combine the vinegar, cayenne, garlic, ginger and orange juice in a bowl. Stir to combine; season with salt, pepper and thyme.
2. Peel, seed and cut the papaya into medium dice. Place the papaya in a bowl and pour a small amount of marinade over it.
3. Split the shrimp and add them to the marinade.
4. Spread one sheet of phyllo dough on a work surface and brush it with butter. Lay another sheet on top of the first and brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well.
5. Prepare a second stack of phyllo with the three remaining sheets. Cut each stack of phyllo dough into 12 squares.
6. Place one-half shrimp in the center of each square of phyllo dough and place several pieces of papaya on each shrimp. Gather the dough around the shrimp and papaya to form a small pouch.
7. Repeat with the remaining shrimp.
8. Bake the phyllo pouches at 350ºF (180ºC) until the phyllo is browned and the shrimp is cooked, approximately 15-20 minutes.
Yield: 24 Pieces
cayenne pepper, to taste
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon orange juice
salt and pepper, to taste
fresh thyme, to taste
1/2 papaya
12 shrimp, 16-20 count, peeled and deveined
6 sheets phyllo dough
melted butter as needed
Servings: 24
1. To make the marinade, combine the vinegar, cayenne, garlic, ginger and orange juice in a bowl. Stir to combine; season with salt, pepper and thyme.
2. Peel, seed and cut the papaya into medium dice. Place the papaya in a bowl and pour a small amount of marinade over it.
3. Split the shrimp and add them to the marinade.
4. Spread one sheet of phyllo dough on a work surface and brush it with butter. Lay another sheet on top of the first and brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well.
5. Prepare a second stack of phyllo with the three remaining sheets. Cut each stack of phyllo dough into 12 squares.
6. Place one-half shrimp in the center of each square of phyllo dough and place several pieces of papaya on each shrimp. Gather the dough around the shrimp and papaya to form a small pouch.
7. Repeat with the remaining shrimp.
8. Bake the phyllo pouches at 350ºF (180ºC) until the phyllo is browned and the shrimp is cooked, approximately 15-20 minutes.
Yield: 24 Pieces
Last edited: